An Easy Trick for Smooth, Bitter-Free Matcha at Home
While traditional Japanese tea ceremony (Chanoyu) is known for its formal rules, today I’d like to share a slightly unique and practical way to prepare matcha.
Instead of pouring hot water directly into your bowl after adding the matcha powder, try adding about 10 cc of cold water first.
Using the tips of your chasen (bamboo whisk), gently mix and break up any matcha clumps. After creating a smooth paste, go ahead and pour in 40 cc of boiling water, then whisk as usual.
Why this method works so well:
No need to cool down your boiling water:
Generally, using freshly boiled water directly on matcha is discouraged because it can bring out harsh bitterness and astringency. However, by dissolving the powder in cold water first, you protect the delicate flavors—making the tea surprisingly smooth, even if you add boiling water right after!
No clumping, no fuss:
Blending the powder with a little water first prevents clumps, making every sip effortless and enjoyable. Normally, tea experts sift their matcha through a fine sieve before whisking. While sifting is ideal, it can feel like a hassle in everyday life. Dissolving it in cold water first is a great shortcut!
My Personal Favorite Ratio
Depending on the tea leaves, my usual personal go-to is 1.5 grams of matcha to 60 cc of water at 70°C (158°F) right from the start. Prepared this way, the flavor stays beautifully balanced even as it cools, giving you a wonderful wave of umami after-taste.
However, when you’re just starting out, getting that rich, creamy foam can be tricky and time-consuming. That’s why the cold-water trick mentioned above is perfect for beginners!
Give it a try and find what works best for you!
While traditional Japanese tea ceremony (Chanoyu) is known for its formal rules, today I’d like to share a slightly unique and practical way to prepare matcha.
Instead of pouring hot water directly into your bowl after adding the matcha powder, try adding about 10 cc of cold water first.
Using the tips of your chasen (bamboo whisk), gently mix and break up any matcha clumps. After creating a smooth paste, go ahead and pour in 40 cc of boiling water, then whisk as usual.
Why this method works so well:
No need to cool down your boiling water:
Generally, using freshly boiled water directly on matcha is discouraged because it can bring out harsh bitterness and astringency. However, by dissolving the powder in cold water first, you protect the delicate flavors—making the tea surprisingly smooth, even if you add boiling water right after!
No clumping, no fuss:
Blending the powder with a little water first prevents clumps, making every sip effortless and enjoyable. Normally, tea experts sift their matcha through a fine sieve before whisking. While sifting is ideal, it can feel like a hassle in everyday life. Dissolving it in cold water first is a great shortcut!
My Personal Favorite Ratio
Depending on the tea leaves, my usual personal go-to is 1.5 grams of matcha to 60 cc of water at 70°C (158°F) right from the start. Prepared this way, the flavor stays beautifully balanced even as it cools, giving you a wonderful wave of umami after-taste.
However, when you’re just starting out, getting that rich, creamy foam can be tricky and time-consuming. That’s why the cold-water trick mentioned above is perfect for beginners!
Give it a try and find what works best for you!